Prep | 5 mins
Cook | 20 mins
Serves | 4
Mindfulness Factors | quick & easy | 25 minute meal | plant-based | vegan | dairy-free
Soup:
2tbsp olive oil
1 brown onion, diced
2 carrots, peeled and diced
1 head of cauliflower, cut into florets, (reserve a couple of cooked ones to garnish)
1 head of broccoli, cut into florets (reserve a couple of cooked ones to garnish)
750ml low sodium vegetable stock
30g vegan Parmesan, cubed
Grandmas Fried bread:
4tbsp olive oil
2 slices of brown bread, crusts cut off, cut into large cubes
Method
Gently heat the oil in a large skillet and sauté the onion for 8 minutes until caramelised (don’t skip this step as it adds loads of flavour). Add the remaining vegetables and fry for 10 minutes. Stir in the stock and cook for a couple of minutes
While the vegetables cook, make grandmas fried bread. Heat the oil in a large frying pan for a few minutes then carefully add the bread and leave to fry for around 3 mins each side. Carefully check after around 2 mins to avoid the bread from catching. Remove from the pan, place on some kitchen paper and set aside
Add the vegetable stew and chease to a blender that accepts hot food or allow to cool. Half fill the blender (care: hot liquids splatter) and whizz for a few minutes until smooth. Repeat as necessary
Ladle into bowls then top with grandmas fried bread, some florets and a drizzle of oil
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